This Refrigerator Garlic Dill Pickle recipe is so incredibly easy and fast to make! With just a few basic ingredients, you’ll have these dill pickles packed in jars and in the fridge in just 15 minutes. No canning equipment needed!

Refrigerator Garlic Dill Pickle Recipe. The pickles are packed in clear mason jars with silver tops. The jars are lined up on top of a white napkin.

Up until around this time last year, you wouldn’t have ever seen me eating dill pickles. Actually, no pickles of any kind!

I picked around them my entire life. And I sat in awe watching my college roommate eat them directly from the jar and drinking the dill pickle juice. Or rather, shaking my head in bewilderment probably better describes it!

And then, as if a switch flipped, I fell head over heels for them. I guess it started with the homemade refrigerator pickles I made last summer. I made them for Kyle, tried one here and there – how could I not try what I grew in my garden and made with my own hands?? – and I soon found myself adding them to sandwiches and burgers, and munching on them…from the jar! 

Then there was also this pickle dip earlier this summer which sort of sealed the deal towards my pickle love.

Last summer, I kind of threw my pickle recipe together from a few different recipes so I couldn’t recreate it if I tried, but these garlic dill pickles are just as stellar as my recipe was.

Homemade Garlic Dill Pickles

Ingredients for Refrigerator Pickles

  • Fresh dill
  • Fresh garlic cloves
  • Medium or large cucumbers
  • Water
  • Distilled white vinegar
  • Kosher salt
  • Whole mustard seeds (optional)
  • Whole black peppercorns (optional)

What Cucumbers Are Best for Pickles?

Crisp and super fresh cucumbers are key to great pickles so make sure you use them as soon as you bring them home from the store or farmers market. If you grow them in your own garden or have a CSA delivery, make this recipe within a day or two of picking or the delivery. 

If you can find cucumbers labeled as “pickling cucumbers” or “mini cucumbers”, these would be the best kind to use. They are about 6 inches long and are usually sold in packages of 5 to 8 in the grocery store.

Larger American cucumbers will work too but you’ll need to really cut them down in order to fit them into the jars. American cucumbers have waxy skins and are NOT the long skinny cucumbers that are wrapped in plastic at the grocery store.

How to Make Dill Pickles

The process to make dill pickles is so ridiculously easy, you won’t believe it! 

STEP 1: Add some fresh dill and garlic to clean mason jars.

STEP 2: Pack the cut cucumbers into the jars.

STEP 3: Make the pickling liquid with water, vinegar, salt, whole mustard seeds, and whole peppercorns. Pour the liquid into the jars, almost up to the top of the jars. Cover the jars with the lids.

STEP 4: Place the jars in the fridge for at least 2 days before eating.

You can eat these pickles within a few days of making them but they’ll be better the longer they sit in their briny juice. 

And since I’ve got a few more cucumbers happening in my garden (like 20?), I’d say there are more of these pickles in our future.

Refrigerator Garlic Dill Pickle Recipe

Yield: about 5 16-oz jars
Prep Time: 15 minutes
Total Time: 15 minutes

Garlic dill pickles are incredibly simple to make with just a couple in basic ingredients. You don't need to can this recipe since these are refrigerator dill pickles. They'll keep in the fridge for up to 2 weeks.

Ingredients

  • 1 bunch fresh dill
  • 4 cloves garlic, peeled
  • 3 to 4 medium or large cucumbers, cut into spears, chips, or long slices
  • 3 cups water
  • ½ cup distilled white vinegar
  • 3 tbsp kosher salt
  • 3 tbsp whole mustard seed (optional)
  • 2 tsp whole black peppercorns (optional)

Instructions

  1. Wash and dry 5 16-ounce (pint) jars.
  2. Add a couple sprigs of dill and a finely minced or pressed clove of garlic to the bottom of each of the jars. Pack each jar full of cucumbers - make sure the cucumbers don't crest the top ½-inch of the jar as you'll want to make sure all of the cucumbers are covered with liquid.
  3. In a 4-cup liquid measuring cup or a pitcher, mix the water and vinegar together. Stir in the salt until it is dissolved and then the mustard seed and peppercorns. Pour the liquid (including the mustard seed and peppercorns) into each jar, taking care that the liquid seeps in between all of the cucumbers spears/chips/slices and covers all of the cucumbers. If you need more liquid, make a little more and finish up the jars. If you wish, add a few more sprigs of dill to the top of the jars. Seal up the jars and refrigerate for at least 2 days before eating.

Notes

adapted from Everyday Annie

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  • Susan
    September 2, 2013 at 1:00 PM

    I think your Dad and I were second only to you to taste these pickles. They are outstanding and as I told you, they taste like the very expensive pickles that are available in the supermarkets and which I tend not to buy because of their price. And according to your recipe, they are so-o easy to make that maybe even I will try. Thank you so much, my dear.

  • September 2, 2013 at 11:21 PM

    I would probably go through the whole jar of these in one sitting. I love pickles!

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